Published with permission from Arthur Schwartz. Ingredients 2 very large cloves garlic, finely chopped 1 8 to 10-pound brisket 1 1/2 teaspoons coarse sea salt 1/2 teaspoon freshly ground black pepper 4 pounds onions, halved and sliced 3 medium carrots,...
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Skirt steak is one of the more compelling reasons that a ridged, cast iron pan is a worthy investment for your kitchen. It’s one of the best cuts off the grill—a high fat-to-meat ratio helps keep it rich and...
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I have a tiny apartment and an equally tiny kitchen. Scratch that. Depending on how you look at it, I either have a large kitchen with a couch, TV, and bookshelves in it—or a living room with a sink,...
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According to the Lobels, the folks who wrote the book we're featuring this week, cowboy steaks are "big, brawny, extra-thick, bone-in rib-eye steaks weighing in at about two pounds each." They take a while to grill—about 30 to 35 minutes—but...
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The first of our Cook the Book recipes for the week is for cheese-stuffed cheeseburgers. As in, the cheese is inside. Whenever I write about cheese-stuffed cheeseburgers (like the Jucy Lucy) on A Hamburger Today, people seem to go wild...
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Steak can be the perfect last-minute dinner. A good cut can be seared and served in minutes, but it can also be expensive. Usually the quicker and easier it is to prepare, the more expensive the cut tends to be....
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We've done french fries, chicken salad, and braised carrots so far from Michel Richard's Happy in the Kitchen. Today, I thought we'd offer something a little more meaty. And since these thyme-glazed baby back ribs looked so good, I thought...
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